Velouté de Panais or parsnip soup

The dish sounds much nicer in French.
An amazing creamy tasty soup with the crunch of fresh roasted hazelnuts and butter fried garlic.

Why not eat more of these nearly forgotten vegetables. Mostly you will find single ones in simple soups or mixed with potatoes to make a more interesting mash.

I brought one new issue of my Gourmand magazine with me from France and this is the second idea, I am working with. I found the on line version and it was made for the Thermomix. Having a lot of veggies always means a lot of prep work. But except of peeling and roughly cutting, the modern Commis did most of the work. I even had 20 min to sit on the couch and watch some YT videos.

Recipe for 4:
500 g parsnips
1 medium onion
1 spring onion
1 clove of garlic
1 carrot
1 white of a leek
50 g celeriac
1 tsp oil
1 tbsp butter
Salt and pepper
600 ml chicken stock
100 ml creme fraiche

Topping:
5 cloves of garlic
1 tsp butter
50 g whole hazelnuts

Peel the veggies and chop them or grate them fine.
In butter and oil saute the onions and garlic first for 3 min, add the veggies and season with salt and pepper and saute for 5 more min. Stir often. Add the chicken stock and bring to a boil. Reduce the heat and simmer fir 25 min. Use a blender and make a creamy soup
 Add the cream fraiche and blend again.

In a small dry pan roast the hazelnuts and then toss them into a pestle and mortar and halve them. In the same pan in butter brown the garlic slithers a bit.